updated 2/10/2007 3:18:46 PM ET 2007-02-10T20:18:46

A luxury hotel in Bangkok charged $25,000 a head Saturday for this 10-course menu prepared by six world-class chefs and featuring some of the world’s rarest wines. Here are the courses and wines that were served:

First course:

  • Creme brulee of foie gras with Tonga beans
  • 1990 Louis Roederer Cristal
  • chef: Alain Soliveres from Taillevent in Paris, France

Second course:

  • Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
  • 1995 Krug Clos du Mesnil
  • chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France

Third course:

  • Mousseline of “pattes rouges” crayfish with morel mushroom infusion
  • 2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
  • chef: Alain Soliveres from Taillevent

Fourth course:

  • “Tarte fine” with scallops and black truffles
  • 1996 Le Montrachet, Domaine de la Romanee-Conti
  • chef: Antoine Westermann from Le Buerhiesel

Fifth course:

  • Brittany Lobster “Osso Bucco”
  • 1985 Romanee-Conti, Domaine de la Romanee-Conti
  • chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France

Sixth course:

  • Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
  • 1961 Chateau Palmer
  • chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy

Seventh course:

  • Saddle of lamb “Leonel”
  • 1959 Chateau Mouton Rothschild
  • chef: Marc Meneau from L’Esperance in Vezelay, France

Eighth course:

  • Sorbet “Dom Perignon”
  • Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
  • 1961 Chateau Haut-Brion
  • chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany

Ninth course:

  • Veal cheeks with Perigord truffles
  • 1955 Chateau Latour
  • chef: Heinz Winkler from Residenz Heinz Winkler

Tenth course:

  • Imperial gingerbread pyramid with caramel and salted butter ice-cream
  • 1967 Chateau d’Yquem
  • chef: Jean-Michel Lorain from La Cote Saint Jacques

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